中文
Ethnobotany of China

乌梅散 Wu Mei San

Formula texts are quoted from classical Chinese sources and are not translated.

Source Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula 乌梅肉( 焙) 樗根皮( 炙,锉) 赤石脂 当归( 切,焙) 地榆( 炙) 各半两 黄连( 去须,炒) 干姜( 炮) 各三分 甘草( 炙) 一分
赤白痢,久不止,腹中㽲痛,及下血脱肛。
TKRC Z01D4/R10.452(绞痛) / Z01D1/937(脱肛) / Z01A/D268021029(姜) / Z01A/D212017001(黄连) / Z01A/D217033056(梅) / Z01A/D212017006(云南黄连) / Z01A/D101086002(洋甘草) / Z01A/D217041005(地榆) / Z01A/D21704100504(长叶地榆) / Z01A/D101086003(胀果甘草) / Z01A/D015005038(当归) / Z01A/D101086006(甘草) / Z01A/D212017002(三角叶黄连) /
IPC A61K36/906(姜科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/232(当归属) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) / A61K36/739(地榆属) / A61K36/718(黄连属(黄连)) /


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Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
乌梅散,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/2AC2E6E4883F4F548A45ADFA980041FA
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